Chef Stefan Mueller

As Executive Chef of the famed Windjammer Dining Room in Moncton’s Delta Beausejour hotel, Stefan Mueller takes great pride in ensuring the culinary excellence of this CAA Four Diamond restaurant – a designation it’s been awarded for the past 20 years. Chef Mueller’s traditional European roots combined with local Bay of Fundy delicacies has proven to be a winning combination. Summer and harvest months bring his 100-Mile Menu – featuring products from within 100 miles of Moncton, including the hotel’s own rooftop garden – and cooler months are perfect to indulge in his comforting menu staples like osso bucco provençal and châteaubriand. The experience is heightened by an elegant dining room set up for traditional tableside service, often prepared by Chef Mueller himself. This is indulgence at its best.

Chef Stefan Mueller

New Brunswick Scallops with Citrus Risotto

Fresh New Brunswick scallops can be prepared in a myriad of ways (bacon-wrapped and seafood chowders being some of our favourites), but sometimes simple is best. Here, Chef Stefan prepares them with just a hint of citrus to let their succulent sweetness shine.

Serves 10 to 12 for an appetizer or 8 for a Main course

Citrus Risotto

3 cups (750 ml) low-sodium vegetable or chicken stock

2 tbsp. (30 ml) unsalted butter

1 tbsp. (15 ml) olive oil

3 tbsp. (45 ml) finely diced Spanish or white onion

1 cup (250 ml) arborio rice

1/8 cup (35 ml) white wine

½ cup (125 ml) fresh grated parmesan

1 tbsp. (15 ml) fresh lemon juice

1 tbsp. (15 ml) fresh grapefruit juice

1 tsp. (5 ml) grated lemon zest

1 tsp. (5 ml) grated grapefruit zest

Seared Scallops

16 scallops, size U10

2 tbsp. (30 ml) olive oil

2 tbsp. (30 ml) good quality molasses

Kosher salt and fresh ground pepper to taste

Orange Gastrique

1 cup (250 ml) white sugar

½ cup (125 ml) rice wine vinegar

Juice of 2 medium-sized oranges (can be blood oranges)

Preparation

Risotto
Bring stock to light boil and remove from heat. Melt butter and olive oil over medium-low heat in medium-sized pot; add onion and sauté for about 5 minutes until tender until transparent. Add arborio rice and stir for 1 minute. Turn heat to medium, add wine and stir until evaporated. Add 1/3 of the hot stock and stir constantly over a simmer until stock is absorbed. Add 1/3 more of the stock and repeat until all stock is used, stirring continuously until rice is creamy and tender. Stir in grated parmesan and last 4 ingredients. Season with salt and pepper.

Scallops
Heat non-stick frying pan over medium heat. Place scallops on paper towel and dry off any liquid. Remove muscle from side of scallop (this may be already be done) and season with salt and pepper. Add olive oil to pan; when hot, place scallops on flat side in frying pan without crowding. Cook until golden brown; flip over and cook until seared. Remove from pan and brush with molasses. Broil for 1 to 2 minutes until caramelized.

Orange Gastrique
In a small, non-reactive saucepan, combine the sugar, vinegar and orange juice and bring to a boil. Cook until reduced by 3/4, or the mixture has thickened like a syrup. Remove from the heat and pour the mixture into a glass bowl. Let cool completely.

To Serve:
Drizzle orange gastrique on a plate and top with scallops. Garnish with micro greens. Scallops can be served on their own as an appetizer or with the citrus risotto as a main course.